Here is an easy recipe that’s simple to cook even though it takes about four hours to do so. The lamb is cooked in its own juices and turns out tender enough for a spoon to carve it. This slow baked lamb is infused with plenty of herbs.
The lamb is baked in the oven for four long hours and stews in its own juices. A simple paste of olive oil, garlic, oregano and rosemary leaves is rubbed onto the meat before roasting it for twenty minutes in an oven preheated at 200oC. After twenty minutes the temperature is better lowered to 130oC, cover the lamb and leave it to bake for another three hours.
After three hours, remove the lamb and pour out the fat, retaining the meat juices. Pour the tomatoes and wine over the lamb and poke some herbs in. Bake for another forty minutes, this time uncovered. Remove and check, the lamb should be tender enough to be carved with a fork and spoon.
Spoon the wine and sauce into a pan and heat till it starts bubbling. Cover and leave the lamb aside. Simmer the sauce for 15 minutes till thick. Season with salt, pepper and sugar and pour around the lamb to serve.